Sausage hashbrown breakfast casserole for the whole family

Sunday morning breakfast is a family breakfast, right? Do you love making a hearty breakfast that feeds the soul with love? This sausage hashbrown breakfast casserole can be made ahead of time or on the morning and can be refrigerated or frozen until ready to bake! Hashbrowns were popularized by America as thinly sliced or shredded potatoes, milk and butter fried as a golden brown patty but we’ve added another layer to this one.

Sausage hashbrown breakfast casserole tips

This is a very home-friendly recipe but if you can grate and cook your own potato hashbrowns, you’re welcome to use your own mixture. The recipe also uses lamb sausage removed from the casing but using leftover or freshly made boerewors will add a true South African element to the dish. For those who enjoy a bit of spice, you can also add some paprika or cayenne pepper to the egg mixture. Serve your hashbrown casserole while still hot.

ALSO READ: Eggs Benedict casserole recipe

Every weekend needs at least one big family breakfast, right? Try this sausage hashbrown breakfast casserole with a glass of fresh fruit juice.

Sausage hashbrown breakfast casserole recipe

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Recipe by Marele van Zyl Course: BreakfastCuisine: South AfricanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Ingredients

• 500 g 500 lamb sausage (or of your choice)

• McCain frozen hash browns (you decide on how may you will use for you dish)

• 1 tsp 1 salt

• 1⁄2 tsp 1⁄2 pepper

• 1⁄4 tsp 1⁄4 garlic powder

• 1⁄4 tsp 1⁄4 onion powder

• 2 cups 2 shredded cheddar cheese

• 8 8 eggs

• 2 cups 2 milk

Method

• Preheat oven to 180°C. Lightly spray a pan with cooking spray.
• In a large skillet, cook sausage. Drain fat and set aside.
• Add hash browns to skillet and cook until lightly brown. (Add a little oil to the skillet if necessary.) Place hash browns in bottom of lightly greased pan. Top with sausage and cheese.
• Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
• Cover and refrigerate at this point if baking later.
• Top with cheese and bake, uncovered, for 35-40 minutes.

Notes

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